a delicious meal for holiday gatherings. Parsnips can be swapped out for turnips.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 2 quarts |
Ingredients
- 1 ½ pounds sweet onions, peeled and cut into wedges
- 1 pound tomatoes, cored and quartered
- 1 pound carrots, cut into 1-inch pieces
- 1 pound green bell pepper, cut into 1-inch pieces
- ½ pound turnips, cubed
- 2 tablespoons olive oil
- 1 pound celery, cut into 1-inch pieces
- 1 bunch fresh parsley, chopped
- 3 cloves garlic
- 6 whole black peppercorns
- 3 whole cloves
- 1 bay leaf
- 1 gallon water
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.
- Dotdash Meredith Food Studios
- Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
- Dotdash Meredith Food Studios
- Transfer roasted vegetables into a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes.
- Dotdash Meredith Food Studios
- Strain broth into a large bowl, reserving vegetables for another use.
- Dotdash Meredith Food Studios
Reviews
It is very good. I always make a lot so that I can give half to my vegetarian daughter. I pretty much throw whatever veggies I have into it.
It came out very sweet and flavorful. It’s very concentrated so it will stretch by just adding some extra water. I make my homemade mushroom soup with this. I do want to know nutrient stats for this broth. I am dieting and use a calorie counter monitor and can not accuratly log this.
My wife loved ot
I didn’t change or tweak this recipe because many of the reviews advised against it. I love this broth. It was getting late and I was tired but it had not reduced enough so I put it in my slow cooker on low before I went to bed and in the morning it was done. Wow, it came out awesome, rich and robust. This is going to be my go to for all my soups now, especially my fall squash and pumpkin. Thanks for sharing it.
I came across this recipe by chance while searching for the perfect broth to make for our neighbors across the street. The husband, Christopher, is a big soup guy, so says his wife. Well, needless to say, the pressure was on! When I saw this recipe I thought, “how could I pass up on what is potentially the WORLD’S best vegetable broth??” Now, I know Jim’s a big meat guy too, really huge in fact. That family may as well have a fridge AND freezer made of meat with how much he’s hauling home. But I didn’t let that deter me. The other reviews let me know the ins and outs of how to spice things up a bit (thanks all!), even after the whopping SIX whole peppercorns. I first read as six bay leaves, jeez what a mistake that would have been. A half hour into simmering and my two boys mouths were watering while we waited. In the end it was a great broth, although Christopher and Sherry never made it over to try it themselves. Added little tortellini’s for the kids.
Super! Loved the flavor and will make it again!
I put a smaller amount of black pepper in, and no tomatoes . It is very good !
I will never make vegetable broth without roasting the vegetables first. This is, hands down, the absolute best veg broth recipe. I freeze it in small mason jars and often add it to whatever I am cooking that requires liquid.
I dont use the olive oil trying to make it clean – other than that perfect. Have made this many times.
Excellent broth recipe however, be aware, this is a labor of love. 1) I started at 1:30 pm and finished at 6:30 pm. Don’t even think of using a crockpot. Plan accordingly 2) The end result is a flavorful liquid. It’s not intense because it’s not full of salt like the box and can versions are. 3) Make sure you cut your veggies in uniform sizes so they take the same time to roast.
Outstanding! thank you for this recipe it’s a game changer for me now.
added red cabbage
Excellent recipe. I freeze the broth in jumbo muffin tins, with jumbo muffin silicone inserts; when frozen, the cubes (6 oz) pop right out of the inserts. I use 2 tins (12 inserts) so that I can freeze more at one time. I wrap them in cling type plastic wrap, then put them in freezer bags; they keep for months with no problems.
Lotta chopping, but worth it!! and roasting the veggies beforehand was the key, I think. I added a couple of parsnips, a bunch of fresh green beans, and an extra clove of garlic (which I added to the roasting veggies.) The tomatoes were from my garden. I also added 1 tsp of salt. That’s all!! It’s a winner!! And I’m glad I found it, because my beautiful granddaughter is a vegetarian, and will enjoy this more than the silly frozen veggie patties I have had to serve her. Yay!!
Yes. Absolutely delicious!
We sorta use this recipe. We save all our vegetable clippings in a ziplock bag in the freezer and every so often we’ll follow the roasting directions in this recipe. It’s a great method and the broth is delicious. Make enough so you can freeze the leftovers.
Was sooooo good!! Will make it again!!
I made this exactly the way it says, absolutely delicious! The best vegetable broth ever.
I add bay leaves, garlic and cloves, in a crockpot on low for 16-18 hours. Strain it and fill glass jars about 4/5 full and freeze, it keeps quite well.
Didn’t use cloves or turnips added broccoli,cilantro,0nion & garlic powder and tumeric
So I made a couple of adjustments. 🙂 First, I roasted an entire bulb of garlic before adding it to the water and roasted vegetables. After I reduced the broth, and this takes many hours, I puréed half of the veggies in my Vitamix blender. That gives the broth a little more substance.